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King's Hawaiian Ham And Cheese Sliders

Jenny from Not Entirely Average
Sliders with King's Hawaiian rolls and a savory double mustard and Vidalia onion sauce are piled high with shaved deli ham and melty Swiss.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Snack
Cuisine American
Servings 52 sliders
Calories 151 kcal


Ingredients For King's Hawaiian Ham And Cheese Sliders

  • 52 sweet Hawaiian rolls such as King's Hawaiian (1 pkg of 16 rolls, and 1 pkg of 24 rolls)
  • 1 1/4 pounds deli ham ask the deli clerk to shave the ham
  • 8 to 10 slices Swiss cheese the number of slices of cheese will depend on the size of the slices and also if you want double cheese
  • 104 pickle chips see NOTES below
  • 12 tablespoons salted butter
  • 5 tablespoons Vidalia onion chopped
  • 1 1/2 tablespoons whole grain Dijon mustard
  • 1 1/2 tablespoons Dijon mustard


The Method

  • Preheat oven to 350°F. Butter the sides and bottom of a 17 x 12-inch baking sheet, a 17 x 12-inch cake pan (shown in photos), or a very large casserole dish. Set the pan aside.
  • To a medium non-stick sauce pan, add the butter over medium low heat to begin to melt. As the butter melts, it will begin to foam. Allow the butter to get past the foam stage and while still over medium low heat, turn a nice shade of golden brown. The butter should smell nutty. Remove from the heat.
  • Away from the heat, to the melted butter add the chopped onion, the whole grain Dijon, and the regular Dijon mustards. Stir to combine. Return to medium low heat and cook for 5 minutes, a little longer if you want to intensify the flavor. I try for 10 minutes if I have the time.
  • Using a serrated knife, and without separating the individual rolls, slice each package in half horizontally. Assemble the bottom halves of the rolls onto the prepared baking sheet, cutting to make even rows and so all fit.
  • Use a silicon pastry brush to brush the bottoms with some of the butter mixture. The rolls must not become saturated, rather just brushed with enough of the butter mixture to flavor the slider.
  • Next, layer the shaved ham and the Swiss cheese and 2 pickle chips per slider. Replace the top halves of the rolls. NOTE if doing double cheese, assemble the first layer of cheese directly atop the bottom halves of the rolls once brushed with the butter mixture. Follow with shaved ham, additional Swiss cheese, and pickle chips. Replace the top halves of the rolls.
  • Drizzle the remaining butter mixture over the tops of the rolls and use the pastry brush to move the butter and the onions around to coat all the tops and the nooks and crannies. Cover with heavy gauge aluminum foil and bake for 10 minutes. Carefully remove the foil and bake uncovered for an additional 7 to 10 minutes. Tops should be golden but still soft.
  • Remove from the oven and allow to cool for about 5 minutes before allowing eaters to reach in and pull apart as the freshly baked sliders will be very hot.


Professional Tip
For The Pickles I never buy pickle chips. Rather, for this recipe I purchase whole dill pickles and slice them myself. Thin and cut on a deep angle, two 'chips' is the most required to compliment the sauce. Slice your dills on a piece of paper toweling to lessen the amount of moisture being added to the sliders and avoid them becoming soggy.
Make Ahead up to one day in advance, these sliders may be made ahead, covered with aluminum foil, and refrigerated until ready to bake. Remove from the refrigerator 30 minutes prior to baking, leaving foil in tact. Follow recipe card as instructed for baking instructions.


Serving: 1sliderCalories: 151kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 374mgPotassium: 49mgFiber: 1gSugar: 4gVitamin A: 129IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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